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Hot Chocolate-Mayan Recipe

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This recipe for Hot Chocolate-Mayan is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups boiling water
1 chili pepper, cut in half with seeds removed (Recommend using sweet ancho chili pepper and wear gloves or cayenne pepper as an alternative.)
5 cups light cream or whole milk
1 vanilla bean, split lengthwise
1-2 cinnamon sticks
8 oz. bittersweet chocolate or 3 tablets Mexican chocolate, cut into 1/4-inch pieces
2 tablespoons sugar or honey to taste
whipped cream for garnish
cinnamon sticks
ground hazelnuts or almonds
Directions:
Directions:
In a large saucepan over medium-high heat, add chili pepper to boiling water. Cook until liquid is reduced to 1 cup. Remove chili pepper; strain water and set aside. In a medium saucepan over medium heat, combine cream or milk, vanilla bean and cinnamon stick until bubbles appear around the edge. Reduce heat to low; add chocolate and sugar or honey, whisking occasionally until chocolate is melted and sugar dissolves. Turn off heat, remove vanilla bean and cinnamon stick. Add chili-infused water, a little at a time, tasting to make sure the flavor isn't too strong. If chocolate is too thick, thin with a little more milk. Serve in demitasse or other small cups and offer ground almonds or hazelnuts and whipped cream. Garnish each serving with a cinnamon stick.
Personal Notes:
Personal Notes:
This is the recipe from the wonderful scene with Judi Dench in the movie Chocolat. It is the chili pepper that makes this so unique and delicious. Tip: for a hot chocolate with a little more "heat", top with whipped cream and sprinkle a small bit of ground sweet ancho chili pepper over the whipped cream.

 

 

 

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